- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Base
- 135 g Butter
- 155 g SR flour
- 10 g cocoa powder
- 80 g caster sugar
- 30 g dessicated coconut
- pinch salt, fine
Filling
- 150 g condensed milk
- 30 g Butter
- 125 g icing sugar
- 85 g Desiccated Coconut
- 1 tsp vanilla
- 15 g cocoa powder
Icing
- 250 g icing sugar
- 1 heaped tablespoons soft butter
- 1 tablespoons cocoa powder
- Boiling water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees and line a slice tin with baking paper.
- Place butter in bowl and melt for 2 mins/100/speed 2.
- Add the SR flour, cocoa, caster sugar, coconut and salt and mix for 10secs/speed 2.
- Scrape down and repeat for another 10 secs/speed 4.
- Press into the lined slice tin. It seems like a thin layer but it will rise. Bake for 20 mins, and while this is cooking, make the filling.
- Once the base is cooked, and cooled slightly, spread the filing over the top.
- You bowl should be pretty clean from making the base, so I wouldn’t even bother washing it. Add condensed milk and butter to bowl and melt for 2 mins/70/speed 2.
- Add the icing sugar, coconut, vanilla and cocoa and mix for 20 secs/speed 2
- Scrape down sides and repeat for another 20 secs/speed 3.
- Spread over cooked base, then cover with a simple chocolate icing and a further sprinkling of coconut.
- Boil the kettle.
- It's just as quick and easy to do this one the old fashioned way...and it saves you having to wash and dry bowl for this step.
In a small bowl put…um..maybe 1 - 2 cups icing sugar (250gm…ish), 1 generous tablespoon of cocoa and 1 generous tablespoon of butter. Pour a little of the boiling water over the butter and stir as it melts and combines with the icing sugar and cocoa. Keep adding water - a little at a time - until the desired consistency. Smooth, creamy but not runny. You want a spread consistency not a pour consistency.
Base
Filling
Icing
Tip
I haven't done it, but I would think a gluten free self raising flour would be an easy substitution to make this suitable for gluten intolerant sweet treat lovers..
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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